INGREDIENTS

2 x 10-oz jars of chunky applesauce
½ teaspoon pumpkin pie spice
⅓ cup mixed nuts, or nuts of your choice, roughly chopped
⅓ cup raisins
Cooking oil spray
10 oz package of filo pastry, or 6 sheets
Demerara sugar, for sprinkling

STEPS

1. Put the applesauce, pumpkin pie spice, nuts, and raisins into a bowl, stir well, and set aside.
2. Preheat the oven to 400°F. Have a 12-hole muffin pan at the ready. Spray the inside of each hole liberally with oil.
3. Unroll the filo pastry onto a work surface. Stack all 6 sheets on top of each other and, using kitchen scissors, cut out all the pastry in one go to make 8 equal squares, which should give you 48 squares in total. Keep the squares you’re not working with under a tea towel to prevent them drying out.
4. Take 1 square of filo and spray it with oil, lay another square on top, spray again, then lay another on top and spray again. You should have three squares oiled together. It doesn’t matter if the squares are a bit off-center. Place inside an oiled cavity of the muffin pan, press down, and repeat this process until you have filled all 12 holes in the muffin pan.
5. Fill each hole with an equal amount of the apple filling.
6. Take another square of filo and spray well, then fold in half and in half again to create a small square. Place the small square on top of the apple mixture and fold the pointy edges inward. If any areas feel dry, spray with oil. Repeat for all 12, then sprinkle with sugar and bake for 14 to 16 minutes.
7. Let cool in the pan for 10 minutes. These are best eaten warm, with ice cream or custard.

Any leftover pies can be cooled and frozen. I know 12 wouldn’t last very long in my household, so due to the ease of making these, why not double the ingredients and make another full 12 to freeze, providing you have freezer space!